Chinese Food
[Kung Pao shrimp ball] it's more attractive than kung pao chicken.
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Kung Pao and chicken seems to be a fixed combination that is hard to separate. But we have to make a new CP today. Use shrimp balls instead of chicken to make an unusual Kung Pao shrimp ball. The flavor of this dish retains the original litchi and spicy flavor. The taste increases the crispness and crispness of the shrimp balls. Sometimes, it changes. It will produce different sparks.
Cooking ingredients
Cooking Steps
Step1:Open the back of the shrimp. Remove the shrimp line. Add salt and knead until it is sticky. Add the raw powder and put it in the refrigerator for 2 hour
Step2:Vinegar, sugar, salt, cooking wine, white pepper and sesame oil are mixed into Gongbao sauce
Step3:Take out the shrimps. Beat a layer of raw meal and fry in a hot oil pan for more than ten seconds. Drain the oil and take it out. In the hot pot, saute ginger slices, red pepper and dried pepper. Pour in the green onion section and then pour in the Kung Pao sauce. Thicken the sauce. Put in the shrimps. Sprinkle the peanuts before leaving the pan.
Cooking tips:There are skills in making delicious dishes.
